Greek Yogurt Zucchini Bread with Walnuts

Makes One 9-Inch Loaf

• 1 cup walnut halves
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• 1 cup all-purpose flour
• 1 cup whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
•  
• ¾ cup + 2 tablespoons sugar
• 2 large eggs
• ½ cup vegetable oil
• ½ fat-free plain Greek yogurt
•  
• 1 cup coarsely grated zucchini (about 1 medium zucchini)

1. Preheat oven to 325°F. Butter and flour a 9×4-1/2-inch metal loaf pan.
2. Toast the walnuts: Spread walnuts in a pie pan and toast for about 8 minutes until fragrant. When cool enough to handle, coarsely chop and then freeze for about 5 minutes to cool.
3. In a large bowl, whisk the flours, baking powder, baking soda, and salt.
4. In a smaller bowl, mix the sugar, eggs, vegetable oil, and yogurt.
5. Add the sugar-yogurt mixture to the dry ingredients with the zucchini and walnuts. Stir until combined but do not overmix.
6. Scrape batter into prepared pan and bake for about 55 minutes to 1 hour and 10 minutes, OR until the loaf is golden, has risen and a knife or long skewer inserted into the highest part of the bread comes out clean.
7. Allow the bread to cool for at least 30 minutes before attempting to unmold.© Images & content: Cristina A-Moore for TeenieCakes.com.

Store in an airtight container or plastic wrap for up to 4 days OR freeze for up to 1 month!

• To cut down on the oil, next time may try using 1/4 cup unsweetened applesauce + 1/4 vegetable oil.
• Watch baking time around 50 minutes to 1 hour.
• Love walnuts? Bump it up within the ingredients to maybe another 1/4 cup.